Ironically, this doesn’t work as well for those of into weightlifting because, well, our hands are too swole.

If you’re in that boat, then you can still use the finger test with some trial and error — simply experiment with touch testing and checking doneness and within a few steaks, you’ll have “calibrated” to your hands.

2. Heat the Pan/Grill

You can make equally good steaks in a pan and on the grill.

People have their preferences, though, so you’ll have to try both methods and see which best strikes your fancy.

These thick, heavy pans are designed to retain heat for a long time, which makes easy and effective searing.

Also, when you’re cooking a steak in a pan, add a generous amount of oil first (I prefer olive oil over vegetable) — 3 to 4 tablespoons should be enough — and not butter, because butter will burn at the heat levels needed to cook a great steak.

Now, the first step to actually cooking your meat is getting the pan/grill hot.

You know it’s hot enough when water drops sizzle and evaporate immediately on contact.

This is important because when the meat hits the cooking surface, you need it to seal and retain its juices, and that requires a high heat.

3. Cook the Steak

Steaks requires 2 to 4 minutes per side, depending on the how lean and thick the meat is and how done you want your steak to be.

As you know, the key is touch testing as it cooks.

You should also flip your steak often (once every 15 to 20 seconds), which helps it cook faster and more evenly and develop a better crust.

(And yes, you can use a fork to flip it — a steak isn’t a balloon that will lose all of its liquids once punctured.)

If you’re cooking in a pan, basting regularly is an important part of cooking a great steak.

By spooning the hot liquids over the top of the steak each time you flip it, it helps prevent burning and speeds up the cooking time considerably.

And speaking of basting, if you want to add butter or spices to the pan, do so a few minutes before the steak is done cooking and baste liberally.

It’a also important to undercook your steak slightly because when you remove it from the pan to rest (the next step), it continues to cook.

If you cook it to the perfect doneness and then rest it, it’ll be too cooked.

4. Rest the Meat

This is one of those little cooking “tricks” that make a bigger difference than you might think.

Once you’ve finished (slightly under-) cooking your steak, put it on a plate, cover it with foil or a bowl, and let it rest for 10 to 15 minutes.

This really seals in the juices and makes for a maximally satisfying meal.

If you want your steak to be as hot as possible when served, heat the plate first.

5. Enjoy!

Congratulations, you’ve just made one sexy steak!

How to Store Cooked Steak

To avoid bacterial growth, you’ll want to place them in an airtight container or wrap them tightly in foil or plastic wrap within 2 hours of cooking and store them for no more than 4 to 5 days. (Once it gets sticky or smelly, it’s bad.)

You can freeze cooked steak in the same way, but make sure it’s completely airtight to avoid freezer burn.

How to Reheat Steak

If you’ve reheated meat incorrectly, you know what you wind up with:

A juiceless hockey puck that damn near breaks your jaw.

Do it right, though, and you can thoroughly enjoy your steak even though it’s not fresh.

The first rule is the microwave is verboten. It just makes crappy steak.

Do this instead:

Preheat your oven to low 250° F (120°C).

Line a tray with parchment paper, put the steak(s) on it, lightly cover it/them with foil, and cook for 15 to 30 minutes depending on thickness (thin steaks should take about 15 minutes and the thicker variety that I recommend take closer to 30 minutes).

The goal here is cooking them until they’re heated through to center, but not more. (If you’re using a thermometer, go for about 110°F in the center.)

Heat a skillet sizzling hot (no oil this time), and sear the steak(s) each side for about one minute.

If that’s just too much work for you, do this:

Butterfly the steak, heat a skillet, and fry both sides of the now-thinner meat for about a minute each.

The Bottom Line on How to Cook the Perfect Steak

If you like steak but haven’t been given much thought about how you choose, prepare, and cook it, you’re in for a delicious surprise.

There’s a huge difference between poorly-chosen, prepared, and cooked meat, and what you’ve just learned to create.

To recap:

Go with a butcher for the best possible meat. If buying from a store, check the packaging for liquid, damage, and date.

Choose a thick midsection cut and the best grade of meat that you can afford.

Check the color, marbling, and connective tissue. A red center-cut piece with no brown spots in the fat and marbling throughout is primo.

Salt 40 to 60 minutes before cooking, or even a couple days in advance.

Learn the touch test for doneness.

Get a heavy cast iron pan with oil or grill sizzling hot.

Cook the meat for 2 to 4 minutes per side, flipping and basting regularly.

Slightly undercook the steak and then rest it for 10 to 15 minutes.

Store airtight within 2 hours of cooking

Reheat in oven or pan.

Do all that and I promise that you’ll be whipping up the perfect steak for your lunches and dinners.

Enjoy!

What’s your take on cooking the perfect steak? Have anything else to share? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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